Carrot Soup
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 medium onion, finely chopped
- 2 1⁄2 cups chopped carrots
- 2 mcintosh apples, peeled,cored and chopped
- 2 celery ribs, chopped
- 1⁄2 cup long grain rice
- 2 tablespoons chicken bouillon
- parsley (optional)
- salt (optional)
- 4 cups water
directions
- Melt butter in a pan, saute onion, celery and garlic until tender.
- Add water, bouillon, carrots, rice, and apple.
- Bring to a boil.
- Cover and simmer for 25 minutes or until carrots are tender.
- Blend in blender.
- Add salt and parsley to taste.
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Reviews
-
This is such a stunningly awful recipe that I felt I had to comment in order to counter those rave reviews - thick, bland, starchy ... no hint of apples (an intriguiing ingredient, I thought), indeed, little taste of those beautiful organic carrots I wasted. .I followed the recipe to the letter (always do the first time I used a recipe) and the results tasted likethe baby food carrots we used to buy back before they stopped adding salt. I was finally forced to make a change at the end, adding 500ml of vegetable stock to produce a consistency capable of pouring. Speaking of which, after my husband and I had a bowl each, I poured therest out .